About the Recipe
What I love most about these cupcakes, is that they have a serve of veggies, all the healthy fats, fibre & protein for hormone & blood sugar balancing AND if you choose to cook with chicken eggs, alongside the beets they are high in choline - essential for a baby's cognitive development & to prevent neural tube defects.
Ingredients
2 large cooked beetroots (or cheat - buy one pack of cooked organic beetroot 250g)
2 eggs (or sub for 2 chia eggs)
1/2 teaspoon vanilla essence
1 teaspoon cinnamon (optional)
Pinch of sea salt
1 1/2 cup almond meal (or sub 1/2 cup with 1/2 cup vanilla protein powder)
4 tablespoons raw cacao powder
2 tablespoons coconut oil
1/4 cup sweetner of choice (coconut sugar, rice malt, dates) - use less if using sweetened protein powder
1 teaspoon baking powder
Icing: 1 cup coconut yoghurt, 1 scoop of vanilla protein, juice of 1/4 of a lemon.
Preparation
Step 1
Preheat oven to 180ºC. Grease a 12 cup, silicon cup cake tray with coconut oil.
Step 2
Blend all ingredients (in a blender/stick blender) until it forms a smooth batter.
Step 3
Divide the mixture between the 12 greased cup cakes.
Step 4
Cook for 40 minutes. Allow to cool for one hour, then top with icing. Refridgerate (or freeze) to enjoy later.